Video: Marinara Sauce for Canning - Allrecipes.com

Video: Marinara Sauce for Canning

Turn an abundance of tomatoes into delicious canned tomato sauce.

 
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In this video, you’ll see how to turn an abundance of garden-fresh tomatoes into homemade marinara sauce you can enjoy all winter. Tomatoes cook with sautéed onions and garlic, dried herbs, and olive oil. It’s a great base sauce, to which you can add sausage, ground beef, and additional herbs and seasonings if you like. In the video, you’ll also see how to preserve the jarred sauce in a water bath. Watch the video, then get ScandoGirl’s 5-star recipe for Marinara Sauce. On busy winter nights, you’ll be so happy to find jars of delicious homemade pasta sauce in your pantry. See more Home Canning videos >>

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Comments

 
 
Shannon Fisk 
Aug. 5, 2014 5:08 pm
I use my kitchen-aid attachment that peels and deseeds all at one time. Eliminates the step of blanching the tomato skins. You can cut in quarters and let sit overnight to get separate some of the water. Then feed it through the attachment. When making salsa use the salsa attachment. You can use it to run all the veggies through the Kitchen-Aid again without the blanching step. It makes beautiful salsa and saves so much TIME! :) :)
 
NWHeaven 
Sep. 21, 2013 2:56 pm
This looks so much easier than having to peel the tomatoes. I was surprised that a water bath was used as a lot of tomatoes are no longer acidic enough to water bath can. Perhaps this is why the lemon juice is added-to make the sauce acidic enough. I am definetly going to try this next year. This year I have just roasted all my tomatoes that we haven't eaten fresh. Just cut in half, cut side up. Sprinkle with balsamic vinegar, olive oil, salt and pepper, and sugar. Roast at 300 F. for an hour and a half. Yum. I freeze, then take out and make sauce.
 
Nana65 
Sep. 18, 2013 7:31 am
Why add the lemon juice. Tomatoes are acidic by themselves. My daughter makes homemade sauce and never adds lemon. Just curious.
 
sherbear 
Sep. 17, 2013 8:03 am
do you leave the skins on
 
fchickilly 
Jul. 26, 2013 7:01 am
You leave the skins on the tomatoes?!
 
Jun. 30, 2013 12:30 pm
Pam, thank you for the tips.
 
cooking w Pam 
Jun. 14, 2013 5:24 pm
There is no need to add water. As soon as the tomatoes start to cook thier juices are enough liquid. Cuts down on the reducing time. Just be sure to stir the tomatoes, especially at the beginning. I have also roasted the tomatoes in the oven first in a large roasting pan. Another way to reduce the liquid.
 
 
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